Cuisine: Greek

GRECO – TURKISH MOUSSAKA By Foodie’s Chef Laura Brennan

Moussaka is to the Ottoman Empire (think Greece and Turkey) what Lasagna is to the Italians (and Italian- Americans!). It is a slow baked, layered casserole with a rich meat sauce, sliced eggplant and a cheesy bechamel sauce. No pasta. Of course, there are many variations. In my version, I have added a layer of thinly sliced potatoes to the bottom of the dish to give the finished Moussaka a bit more structure. I didn’t invent this technique, but I encourage you to employ it as my portions of
finished Moussaka held their shape beautifully when plated. PS - This dish is a labor of love, and it will take you a bit of time to prepare. The results are well worth your efforts.(I suggest that you read through the entire recipe first and visualize the preparation and cooking steps required.)

MOUSSAKA by Foodie’s Chef Laura Brennan

It’s a Greek ‘lasagna’ with eggplant, no pasta and I’ll be making it for Easter Sunday Brunch. This is my first attempt at making it, so I read countless online recipes and what follows is my interpretation.
So, please don’t be offended if it’s not particularly ‘authentic...but it’s what chefs do - interpret and put our own spin on things. (insert smiley face here...)
This Moussaka is built with layers of a ground lamb & beef tomato sauce, roasted eggplant slices, sliced potatoes and all layered with a feta cream sauce. The spices are ‘Eastern’: cinnamon, allspice, cumin with a few diced dried apricots for sweetness. The sauce is like an Italian Bolognese sauce, just flavored differently. It’s a dish that will require some time in the kitchen, for which you will be amply rewarded.
FYI- I used a 9 x 12-inch baking dish. Happy Easter! Kalo Pascha!

Tzatziki (Greek) Potato Salad by Foodie’s Chef Laura Brennan

This is a potato salad that is tangy and bright with yogurt and fresh herbs. The dressing is made with a grated

English/ seedless cucumber mixed with the yogurt, herbs, scallions and a touch of garlic. I have borrowed

a Julia Child ‘hack’ and mixed the apple cider vinegar with a bit of the potato cooking water and sprinkled

this over the cooked, cooling potatoes. The potatoes absorb a bit of their starch along with the diluted vinegar

as they cool. And yes, there is a bit of mayonnaise, just enough to add a touch of richness. But, feel free

to replace the mayo with sour cream, it will just be ‘tangier’.